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Glenda Groom

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Wonderful flavour. I did have a few problems however. I cooked it the night before intending to reheat the next night, but after the 4 hours, the meat (2 1-lb tenderloins) was tough. (I've never had a tough tenderloin before!) So, since the longer you cook the tenderer it gets, I salvaged the situation by adding enough water to almost cover the tenderloins and left it on low for an additional 6 hours overnight. (Mine is a new, 6-quart slow cooker with a hotter low setting than I'm used to, but I'm unsure whether this contributed to the toughness.) The additional cooking definitely made it tender. I also substituted apple juice for the wine as other reviewers did since I never have wine on hand, but left all other ingredients as specified and the flavour was fantastic. Will definitely make again, but will increase liquid and will not hesitate to leave it to cook all day. A+++!!

Fabulous wings!!This is the only way I make them now. Deep fried wings mostly come out of the fryer with hard bits which I find unappetizing. These, however, are tender and moist and flavorful. And, without the added fat of deep frying! Easy to make too! Advice: if you keep your opened hot sauce in the fridge, you may wish to warm it up before adding to the melted butter. The cold of the sauce sometimes causes some butter to lump up.

Fabulous lemon flavor. I've made it twice, once with the lemon zest and once without. I don't care for the zest, and it works just fine without it, so I leave it out. I also bake it as a layer cake and put lemon curd between the layers, and like others, it does take longer for it to bake than that specified. However, this happens to me all the time, and the cake comes out fine in the end. Everyone I've served it to, absolutely loves it!!

Very moist, somewhat tasty cake. Didn't care much for the flavor of the Dutch process cocoa (I finally found it in my local bulk food store...labeled as "pure alkalized cocoa.") Too mild a taste for my liking, and the texture was less than great. Next time will try substituting all-purpose flour & regular cocoa (Joyofbaking.com/cocoa says to use baking soda with this kind of cocoa, and baking powder with regular so I'll probably have to substitute baking soda with the powder too).